Grilled Dorade with Tomato & Cucumber Salad
Whole gilt-head bream grilled until crispy-skinned and flaky, served with a bright Mediterranean salad of tomatoes, cucumbers, and tender lettuce. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 fish (about 1.25 lbs total) whole dorade (gilt-head bream), cleaned and gutted
- 1 whole lemon
- 2 medium tomato, sliced
- 1 medium cucumber, sliced
- 2 cups lettuce (romaine or butter), torn
- 4 tbsp olive oil
Instructions
- 1
Pat the dorade dry inside and out with paper towels. Season generously with salt and pepper.
- 2
Heat a grill pan or cast iron skillet over medium-high until a drop of water sizzles on contact, about 2 minutes.
- 3
Brush fish lightly with 1 tbsp olive oil. Lay on hot grill skin-side down without moving for 5 minutes until skin chars and crisps.
- 4
Flip once and cook another 5 minutes until flesh flakes easily at thickest part near the backbone.
- 5
Toss tomato, cucumber, and lettuce with remaining 3 tbsp olive oil, juice of half the lemon, and a pinch of salt.
- 6
Transfer fish to a plate, squeeze remaining lemon over top, and serve with the fresh salad alongside.
Tools you’ll need
- grill pan or 12-inch cast iron skillet
- paper towels
- tongs
- cutting board
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